Cream Cheese Wontons

WONTONS:--
250 g softened cream cheese
¼ tsp SIDS CRAZY SALT
½ cup icing sugar
340 g wonton wraps
1 egg, whisked with a splash of water
To Fry:-
1 litre rice bran oil, about
To Bake:-
Nonstick Cooking Spray

Mix the icing sugar, SIDS CRAZY SALT and cream cheese together until well combined.
Lay out about 4 wontons at a time and cover the remaining with a dish towel. (they dry out quickly)
Fill a small bowl with water and set near the wontons.
Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
Repeat until all wontons are filled and wrapped.
To Fry:-
Deep fryers work great with these. However, if you don't have one, heat 5-7 cm of oil in a dutch oven until it is just under 175°C. (I put my electric stove to just under the medium-high mark)
You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
Place them on a plate lined with paper towels to cool.
To Bake:-
Preheat oven to 190°C. Spray a baking tray with nonstick cooking spray and place in the oven for about 5 minutes. Heating the tray will ensure that the wontons are nice and crisp on the bottom when they bake.
Remove the baking tray from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown.
To Air Fry:-
Brush each wonton lightly with oil. Air Fry at 185°C for 7-8 minutes, until slightly browned and crispy. Serve.